Browse > Article

Changes in the Physicochemical Property, Angiotensin Converting Enzyme Inhibitory Effect and Antimutagenicity During the Fermentation of Korean Traditional Soy Paste (Doenjang)  

Rhee, Chang-Ho (Gyeongbuk Institute for Bio Industry)
Kim, Won-Chan (Department of Agricultural Chemistry, Kyungpook National University)
Rhee, In-Koo (Department of Agricultural Chemistry, Kyungpook National University)
Lee, Oh-Seuk (Department of Food Science & Technology, Kyungpook National University)
Park, Heui-Dong (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.5, 2006 , pp. 603-610 More about this Journal
Abstract
Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.
Keywords
Doenjang; enzyme activity; physiological functionality; soy paste;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Benjiamin, H., Storkson, J., Nagahara, A. and, Pariza, M.W. (1991) Inhibition of benzo$(\alpha)$pyren-induced mouse for stomach neoplasms by dietary soy source. Cancer Res., 51, 2940-2942
2 Joo, H.K., Kim, D.H. and Oh K.T. (1992) Chemical composition changes in fermented Doenjang depend on Doenjang koji and its mixture. J. Kor. Agric. Chern. Soc., 35, 351-360   과학기술학회마을
3 Persky, V. van Horn, L. (1995) Epidomiology of soy and cancer: perspective and directions. J. Nutr., 125, 709-712
4 Jang, S.M., Lee, J.B., An, H., Rhee, C.H. and Park, H.D. (2000) Changes of microorganisms, enzyme activity and physiological functionality in the korean soybean paste with various concentrations of ginseng extract during fermentation. Kor. J. Postharvest Sci. Technol., 7, 313-320
5 Hull, M.E. (1974) Studies on milk proteins. II. Colorimetric determination of the partial hydrolysis of the proteins in milk. J. Dairy Sci., 30, 881-884   DOI
6 Maron, D.M. and Ames, B.N. (1983) Revised methods for the Salmonella mutagenicity test. Mutat. Res., 113, 173-219   DOI
7 Yahagi, T., Nagao, M., Seino, Y., Mastsushima, T., Sugimura, T. and Okada, M. (1977) Mutagenicities of N-nitrosamines on Salmonella test. Mutat. Res., 48, 121-126   DOI   ScienceOn
8 Vamons-Vigyazo, L. (1981) Polyphenol oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. Nutr., 15, 49-53   DOI   ScienceOn
9 Tomita, K., Oda, N., Ohbayashi, M., and Kamei, H. (1990) A new screening method for melanin biosynthesis inhibitors using Streptomyces bikiniensis. J. Antiobiotics, 43, 1601-1605   DOI
10 Wang, H.J. and Murphy, A.P. (1994) Isoflavone composition of america and japanese soybeans in iowa: Effects of variety, crop years, and location. J. Agric. Food Chem., 42, 1674-1677   DOI   ScienceOn
11 Manjusri, D. and Richard, L.S. (1975) Pulmonary angiotensin converting enzyme. J. Biol. Chem., 250, 6762-6768
12 Cheigh, H.S. and Lee, C.Y. (1993) Antioxidative and antimutagenic characteristics of melanoidin related products. J. Kor. Soc. Food Nutr., 22, 246-252   과학기술학회마을
13 Park, K.Y., Lin., S.Y. and Rhee, S.H. (1997) Antimutagenic and antiearcinogenic effects of Doenjang. J. Kor. Assoc., 1, 99-107
14 Kim, W.C., Kwon, S.H, Rhee, I.K., Hur, J.M., Jeong, H.H., Choi, S.H., Lee, K.B., Kang, Y.H. and Song, K.S. (2006) Rapid high performance liquid chromatographic quantification of major isoflavones in soybeans and soybean pastes. Food. Sci. Biotechnol., 15, 24-27   과학기술학회마을
15 Otwell WS, Iyenger R, McEvily AJ. 1992. Inhibition of shrimp melanosis by 4-hexyresorcinol. J. Aquatic Food Prod. Technol., 1, 53-57   DOI   ScienceOn
16 AOAC. (1990) Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington D.C. US
17 Peterson, G. and Barnes, S. (1991) Genistein inhibition of the growth of human breast cancer cells: Independence from estrogen receptors and the multi-drug resistance gene. Biochem. Biophysic. Res. Comm., 179, 661-667   DOI   ScienceOn
18 Ohsaki, Y., Gazdar, A.F., Chen, H.C. and Johnson, B.C. (1992) Antitumor activity of magainin analogues against human lung lines. Cancer Res., 52, 3534-3538
19 Rhee, C.H., Lee, J.B. and Jang, S.M. (2000) Changes of microorganisms, enzyme activity and physiological functionality in the traditional Doenjang with various concentrations of Lentinus edodes during fermentation. J. Kor. Soc. Agric, Chem. Biotechnol., 43, 277-284
20 Dubois, M., Gills, K.A., Hamilton, J.N., Robers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350-352   DOI
21 Kim, D.H, Lim, D.W., Bai, S. and Chun, S.B. (1997) Fermentation characteristics of whole soybean Meju model system inoculated with 4 Bacillus strains. Kor. J. Food Sci. Technol., 29, 1006-1015   과학기술학회마을
22 Benjiamin, H., Storkson, J., Tallas, P.G. and Pariza, M.W. (1988) Reduction of benzo$(\alpha)$pyren-induced mouse forestomach neoplasms in mice given nitrite and dietary soy source. Food Chem. Toxic., 26, 671-678   DOI   ScienceOn
23 Yahagi, T., Degawa, M., Seino, Y., Mastsushima, T., Nagao, M., Sugimura, T. and Hashmoto, Y. (1975) Mutagenicity of carcinogenic azo dye and their derivative. Cancer Lett., 1, 91-98   DOI   ScienceOn
24 Cheung, H.S. and Chushman, D.W. (1971) Spectrometric assay and properties of angiotensin-converting enzyme of rabbit lung. Biochem. Pharmacol., 20, 1637-1640   DOI   ScienceOn
25 Iyenger, R. and McEvily, A.J. (1992) Anti-browning agents: alternatives to the use of sulfites in foods. Trends Food Sci. Technol., 3, 60-65   DOI   ScienceOn
26 Shin. Z.I., Ahn, C.W., Nam, H.S., Lee, H.J. and Moon, T.H. (1995) Fraction of angiotensin converting enzyme(ACE) inhibitory peptides from soybean paste (in Korean). Kor. J. Food Sci. Technol., 27, 230-234
27 King, R.A., Broadbent, J.L. and Head, R.J. (1996) Absorption and excretion of the soy isoflavone genistein in rats. J. Nutr., 126, 176-182   DOI
28 Lee, J.S., Kwon, S.J., Chung, S.W., Choi, Y.J., Yoo, J.Y. and Chung, D.H. (1996) Changes of microorganisms, enzyme activities and major components during the fermentation of korean traditional Doenjang and Kochujang. Kor. J. Appl. Microbiol. Biotechnol., 24, 247-253
29 Lozano-de-Gonzales, P.G., Barrett, D.M., Wrolstad, R.E. and Durst, R.W. (1993) Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice. J. Food Sci., 58, 399-405   DOI   ScienceOn
30 Pagliacci, M.C., Smacchia, M., Migliorati, G., Grignani, E, Riccardi, C. and Nicoletti, I. (1994) Growth-inhibitory effects of the natural phytoestrogen genistein in MCF-7 human breast cancer cells. Eur. J. Cancer, 30, 1675-82   DOI   ScienceOn
31 Summer, J.B. (1925) Dinitrosalicylic acid method for glucose. J. Biol. Chem., 60, 393-398
32 Joo, H.K., Oh. K.T. and Kim, D.H. (1992) Effects of mixture of improved Meju, Korean traditional Meju and Natto on soybean paste fermentation. J. Kor. Agric. Chem. Soc., 35, 286-293   과학기술학회마을
33 Messina, M. (1995) Modern applications for an ancient bean: soybeans and the prevention and treatment of chronic disease. J. Nutr., 125, 567-571
34 Jung, S.W., Han, D.S., Kim, S.J. and Chun, M.J. (1996) Fermentation of tyrosinase inhibitor in mushroom media. Kor. J. Appl. Microbiol. Biotechnol., 24, 227-233
35 Asahara, N., Zhang, X.B. and Ohta, Y. (1992) Antimutagenicity and mutagen-binding activation of mutagenic pyrolyzates by microorganisms isolated japanase miso. J. Sci. Food Agric., 58, 395-401   DOI
36 Cheigh, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. (1993) Antioxidative activity of browning products fractionated from fermented soybean sauce. J. Kor. Soc. Food Nutr., 22, 565-569   과학기술학회마을
37 Cheigh, H.S., Lee, J.S. and Lee, C.Y. (1993) Antioxidative characteristics of melanoidin related products fractionated from fermented soybean sauce. J. Kor. Soc. Food Nutr., 22, 570-575
38 Park K.Y., Moon S.H., Baik, H.S. and Cheigh, H.S. (1990) Antimutagenic effect of Doenjang (Korean fermented soy paste) toward aflatoxin. J. Kor. Soc. Food Nutr., 19, 156-162
39 Lee, J.S., Kwon, S.J., Ahn, C. and Yoo, J.Y. (1997) Enzyme activities and physiological functionality of yeasts from traditional Meju. Kor. J. Appl. Microbiol. Biotechnol., 25, 448-453
40 Kinoshita, E., Yamakoshi, J. and Kikuhi, M. (1993) Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce. Biosci. Biotechnol. Biochem., 57, 1107-1110   DOI   ScienceOn
41 Potter, S.M. (1995) Overview of proposed mechanisms for the hypocholesteolemic effect of soy. J. Nutr., 125, 606-614
42 Nagahara, A., Benjiamin, H., Storkson, J., Krewson, J., Sheng, K., Liu, W. and Pariza, M.W. (1992) Inhibition of benzo$(\alpha)$pyren-induced mouse forestomach neoplasms by a principal flavor component of japanese-style fermented soy source. Cancer Res., 52, 1754-1756
43 Gavars, I. (1992) Bradykinin-mediated effects of ACE inhibition. Kindey International, 42, 1020-1029   DOI   ScienceOn
44 Hutchins, A.M., Slavin, J. L. and Lampe, J.W. (1995) Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J. Am. Dietetic Assoc., 95, 545-551   DOI   ScienceOn
45 McEvily, A.J., Iyenger, R. and Gross, A.T. (1993) Compositions and methods for inhibiting browning in foods and beverages. US Patent 5,202,141
46 Suh, H.J., Suh, D.B., Chung, S.H., Whang, J.H., Sung, H.J. and Yang, H.C. (1994) Purification of ACE inhibitor from soybean paste(in Korean). Agric. Chem. Biotechnol., 37, 441-445